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Place 3 teaspoons of the peppercorns in a zip-lock back, and roughly crush with a rolling pin (or use a pestle and mortar if you have one). Don’t bash too much – we want a bit of texture, rather than a fine powder. Put to one side.
Add the butter and oil to a frying pan and heat over a medium heat.
When the butter has melted, add the shallots, salt, the crushed peppers from earlier, and the remaining 1 teaspoon of whole peppercorns. Cook for 2-3 minutes until the shallots are just starting to soften.
Add the brandy to the pan, bubble for 1 minute, then add in the stock and Worcestershire sauce. Bring to the boil and simmer rapidly for 5 minutes until reduced by half.
Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.
Serve over steak.